The enzyme formulation and the marine products fish cake or the meat fish cake per

摘要

PROBLEM TO BE SOLVED: To obtain an enzyme preparation capable of producing foods having hard and flexible palate feeling even if using a low grade raw materials by including a transglutaminase and a partial hydrolysis product of protein as the effective ingredients. ;SOLUTION: This preparation includes a transglutaminase and a partial hydrolysis product of protein as the effective ingredients. The fisheries paste product or livestock paste product is obtained by preferably using 0.1-5 units of the transglutaminase [per 1 gr of protein (excluding the partial hydrolysis product of protein) in the raw materials], and 0.02-0.15 g of the partial hydrolysis product of protein (per 1 gr of protein).;COPYRIGHT: (C)1999,JPO